Classic Coleslaw Recipe

Coleslaw is a timeless side dish made with shredded cabbage and carrots, tossed in a creamy, tangy dressing. It’s refreshing, crunchy, and the perfect accompaniment to barbecues, sandwiches, and fried foods. Whether you’re serving it at a summer cookout or alongside a hearty meal, this classic coleslaw never goes out of style.

Why You’ll Love This Recipe

This coleslaw recipe is easy to prepare, versatile, and delicious. It uses simple ingredients that you likely already have on hand. The creamy dressing strikes the perfect balance of sweet and tangy, making it a crowd-pleaser every time. Plus, it’s ready in minutes, making it an ideal last-minute side dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green cabbage, shredded
• Purple cabbage, shredded (optional for color)
• Carrots, grated
• Mayonnaise
• Apple cider vinegar or white vinegar
• Sugar
• Dijon mustard (optional)
• Celery seed (optional)
• Salt
• Black pepper

directions

1. In a large bowl, combine shredded cabbage and carrots.
2. In a separate smaller bowl, whisk together the mayonnaise, vinegar, sugar, mustard (if using), celery seed, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture.
4. Toss everything together until the vegetables are evenly coated.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
6. Give it a final toss before serving.

Servings and timing

This recipe makes about 6–8 servings.

Prep time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 15 minutes

Variations

• Use Greek yogurt or sour cream for a lighter version.
• Add a splash of lemon juice for extra tang.
• Include chopped green onions or parsley for added flavor.
• Make it vinegar-based by skipping the mayo and using oil and vinegar instead.
• Spice it up with a pinch of cayenne or hot sauce.

storage/reheating

Store coleslaw in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving, as the dressing may separate slightly. Coleslaw is not suitable for freezing or reheating.

FAQs

What’s the best cabbage to use for coleslaw?

Green cabbage is traditional, but you can mix in red cabbage for color and texture.

Can I make coleslaw ahead of time?

Yes, coleslaw tastes even better after a few hours in the fridge as the flavors meld together.

How long does homemade coleslaw last?

It can last 3–4 days in the refrigerator when stored properly in an airtight container.

Is coleslaw gluten-free?

Yes, as long as the mayonnaise and other dressing ingredients are gluten-free.

Can I make coleslaw without mayo?

Absolutely. Substitute with olive oil and vinegar for a tangy, dairy-free slaw.

Why does my coleslaw get watery?

Cabbage naturally releases water over time. Salt it and let it sit for 10 minutes before dressing to reduce moisture.

What dishes go well with coleslaw?

Coleslaw pairs well with BBQ ribs, pulled pork, fried chicken, burgers, and sandwiches.

Can I use pre-shredded coleslaw mix?

Yes, using a pre-packaged coleslaw mix is a great time-saver.

How do I keep coleslaw crunchy?

Don’t overdress the slaw and refrigerate it until serving. Toss it just before eating to maintain crunch.

Can I freeze leftover coleslaw?

No, freezing coleslaw is not recommended as the texture becomes watery and unappetizing when thawed.

Conclusion

Coleslaw is a quick, easy, and refreshing side dish that works with nearly any meal. With just a few ingredients, you can whip up a flavorful and crunchy salad that’s perfect for picnics, potlucks, or family dinners. Try it once, and it’s sure to become a staple on your menu.

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